The ultimate veganizer

Menu

Vegan Chick’n and Sundried Tomato Pasta with Roasted Asaparagus

This recipe came together quite nicely, modified from another recipe I saw posted on Facebook (completely non-vegan until I got my hands on it).

Ingredients:

1 box penne

1 jar oil packed sundried tomatoes

1 bag spinach

2 containers TJs chickenless strips

1 bag daiya mozzarella

1.5 cups almond milk

olive oil

2 TBsp dried basil

4 TBsp garlic

1 tsp red pepper flakes

salt

Basically you want to start by making the chick’n- fry in a little olive oil on medium heat and add the garlic, cooking until it starts to crisp on the edges. Then add the sundried tomatoes, drained of their oil first.

After a couple minutes add the daiya mozzarella and almond milk. Stir in and remove from heat once the daiya has melted.

Mix this sauce with the cooked penne in a large bowl, and stir in the spinach at that time.

I also made some roasted asparagus on the side for this dish. No recipe here, there are thousands to chose from on the internet.